Purple cabbage & Japanese black tahini salad

Name: Purple cabbage & Japanese black tahini salad
Ingredients: 1 units.items purple cabbage; Spring onion; Sesame seeds; wakame; 4 units.eetlepel Olive oil; 4 units.eetlepel Lemon juice; 3 units.eetlepel rice vinegar; 1 units.eetlepel Soy sauce; 1 units.eetlepel Sesame oil; 1 units.eetlepel Sugar; 1 units.theelepel Salt; 130 g Black tahini; 45 ml rice vinegar; 30 ml Saké; 30 ml Mirin; 20 ml Soy sauce; 1 units.theelepel Sugar

Purple cabbage and black tahini together create a spectacular flavor combination.

Ingredients

1units.itemspurple cabbage

Spring onion

Sesame seeds

wakame

4units.eetlepelOlive oil

4units.eetlepelLemon juice

3units.eetlepelrice vinegar

1units.eetlepelSoy sauce

1units.eetlepelSugar

1units.theelepelSalt

130gBlack tahini

45mlrice vinegar

30mlSaké

30mlMirin

20mlSoy sauce

1units.theelepelSugar

Preparation

Heat a frying pan and toast the sesame seeds and wakame over low heat until the sesame seeds are roasted.
Let cool slightly and crumble the wakame into small crumbs (set aside a tablespoon of the mixture for finishing).
Meanwhile, prepare the Japanese tahini. For this, pour the black tahini into a medium bowl.
In another bowl, mix vinegar, sake, mirin, soy sauce, and sugar until a uniform mixture is obtained.
Slowly pour the mixture over the tahini, stirring constantly until it becomes a smooth and glossy paste.
For the dressing, stir all the ingredients together well.
In a large bowl, mix the purple cabbage, spring onions, sesame seeds, and seaweed crumbs.
Pour the sauce over and stir.
Place the salad on a serving platter, spoon the Japanese tahini over it, and sprinkle with sesame seeds and the remaining seaweed.